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Pecan Pie with Bacon Crust + Caramel Drizzle

November 12, 2014 by predominantlypaleo 58 Comments

 

Just hear me out… we love pecan pie and we love bacon.  I’m not saying that you should retire your tried and true almond flour crust that you adore so much, but maybe, just MAYBE, there are a few other options out there we should explore. Awhile back I made this QUICHE, and I combined sweet potato flour and bacon to form a crust that was serious.  That crust was in the business of being scarfed down and it was.  My family of 5 did not waste any time jamming that quiche into their faces.  Sort of a proud moment except for the absolute lack of manners at the dinner table.  But I digress. This year I am trying to revamp a few holiday favorites including this PALEO BREAD STUFFING and this CRANBERRY SAUCE (TWO WAYS).  I want to serve Thanksgiving to my in-laws this year and have them enjoy it just as much as they have other years; ya know, when gluten was King.  So I really want to make it delicious, but also interesting. Here’s my proposition, try this.  Fall in love.  Rethink everything you know about pecan pie.  And if you still feel like you HAVE to have your almond flour pie crust, that’s okay too.  We can still be friends.  But maaaaaybe we will be BACON CRUST friends, the best kind!! Ingredients: For the Crust:

  • 1 package (8 oz) pasture raised bacon, cooked until crispy but not burned
  • 1/4 cup sweet potato flour
  • 1 egg

For the Filling:

  • 2 cups pecan pieces
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/2 cup coconut palm sugar
  • 1/4 cup maple syrup
  • Pinch salt

For the Caramel Drizzle:

  • 1/2 cup full fat coconut milk
  • 1/4 cup coconut palm sugar
  1. Preheat oven to 375
  2. In a food processor or blender, combine the sweet potato flour, egg, and cooked bacon until a paste like batter forms; be careful not to overblend
  3. Transfer contents to an empty pie tin
  4. Press the crust ingredients evenly on the bottom and up the sides, making sure not to leave “holes”
  5. Bake for 2 minutes then remove and freeze for 10
  6. Meanwhile combine all filling ingredients in a mixing bowl and stir well
  7. When 10 minutes has expired, remove the pie tin from the freezer and pour in the filling ingredients
  8. Bake for 25-30 minutes, then carefully remove from oven
  9. To make the caramel drizzle, combine the coconut milk and palm sugar over high heat in a small saucepan
  10. Bring to a simmer, stirring continually, for about 15 minutes or until the caramel thickens and reduces – set aside to cool slightly which will thicken it further
  11. Serve with a caramel drizzle, or plain if you prefer

pecan pie pecanpie1  

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Filed Under: baked goods, dairy free, gluten free, grain free, Holiday, paleo, refined sugar free, soy free, treats, yeast free

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Comments

  1. Doug says

    November 12, 2014 at 9:01 pm

    This looks epic! Is the 8oz of bacon the weight before or after cooking?

    Reply
    • predominantlypaleo says

      November 12, 2014 at 11:07 pm

      Yes! Just an 8 oz package of bacon will do the trick!

      Reply
  2. Marilee says

    November 13, 2014 at 1:06 am

    I think I died and went to heaven! The best part about this, other than the pie itself is that it’s sooo easy to make. I cannot wait to make this for thanksgiving. My family will be lucky if I even share any with them.

    Reply
  3. Ginger Savely says

    November 13, 2014 at 2:20 pm

    I am so proud of you I could burst!!!! 🙂

    Reply
    • predominantlypaleo says

      November 13, 2014 at 4:05 pm

      Awww Thanks Dr G!!!!

      Reply
  4. Brooke says

    November 13, 2014 at 9:03 pm

    This looks and sounds amazing! Is there a substitute for the sweet potato flour? I don’t know if I will be able to find it where I live!

    Reply
    • predominantlypaleo says

      November 13, 2014 at 9:44 pm

      You can use the link to order it (in the recipe) – otherwise please let me know which sub you tried and if it worked out well!

      Reply
  5. Rachel says

    November 13, 2014 at 11:38 pm

    This looks spectacular! I can’t wait to make it! Can the caramel drizzle be made ahead of time and drizzled on when served or does it have to be made right when I’m planning to serve the pie?

    Reply
    • predominantlypaleo says

      November 14, 2014 at 1:58 am

      You can definitely make it ahead, just warm it if it becomes too stiff to drizzle. The pie also can be made ahead, as I did tonight for an event tomorrow!

      Reply
  6. Val S says

    November 14, 2014 at 3:08 am

    Um, I might be missing something, but the ingredients list has an egg in the crust, and the directions do not. Do you just put it in the processor with the bacon and SP flour?

    Reply
    • predominantlypaleo says

      November 14, 2014 at 3:09 am

      Yep!

      Reply
  7. Marleen says

    November 14, 2014 at 12:28 pm

    Is the “cooked bacon” in the first step just cooked to a chewy consistancy or crispy? This sounds amazing and I can’t wait to make it for Thanksgiving.

    Reply
    • predominantlypaleo says

      November 14, 2014 at 1:02 pm

      You want to cook it thoroughly but not too crispy as it will bake again in the oven once the pie shell is formed. I’d say lightly crisped will work!

      Reply
  8. Dina says

    November 14, 2014 at 3:02 pm

    Hi, Love Love Love this recipe! I’m trying to keep things as low-carb as possible? Could I substitute the sweet potato flour for almond flour? coconut flour? hazelnut flour? I would love to adapt this recipe for my Wheat Belly followers.

    Reply
    • predominantlypaleo says

      November 14, 2014 at 7:01 pm

      I have not made this with subs yet but I’d say go for it and please be sure to let me know what works!

      Reply
  9. Raia says

    November 15, 2014 at 2:25 pm

    Wow. Just wow. I never would have thought to use bacon for a crust! 🙂 If you’re into sharing at linky parties, I’d love for you to stop by and share this at ours: Savoring Saturdays. 🙂 Hope to see you there!

    Reply
    • predominantlypaleo says

      November 15, 2014 at 5:34 pm

      Thanks Raia!

      Reply
  10. Cat Neligan says

    November 16, 2014 at 6:18 am

    Bacon really can go in just about anything! Amazing. I forgot about using sweet potato flour too (you see so much almond or coconut flour you forget anything else exists!) so will hunt some of that down for sure.

    Reply
    • predominantlypaleo says

      November 16, 2014 at 8:50 pm

      ENJOY!!!

      Reply
  11. Jana says

    November 17, 2014 at 12:22 am

    What?!?! You. Are. Amazing. I love pie. I love bacon. I love you!

    Reply
    • predominantlypaleo says

      November 17, 2014 at 1:43 am

      I feel the love!!! Thank you!

      Reply
  12. Jennifer says

    November 18, 2014 at 10:12 pm

    I cannot wait to make this!! Does the maple syrup have to be grade A or B? Does it matter?

    Reply
    • predominantlypaleo says

      November 18, 2014 at 11:53 pm

      Doesn’t matter! Hope you love it!

      Reply
  13. Anne Seebaldt says

    November 19, 2014 at 12:03 am

    This sounds great! I was actually looking for a pecan pie/cheesecake recipe and stumbled upon it. I wonder if I could make no bake “cheesecake” to use as topping? 🙂

    Reply
    • predominantlypaleo says

      November 19, 2014 at 12:17 am

      I bet that would be AMAZING!!!!

      Reply
  14. Chantelle Swayne says

    November 20, 2014 at 10:24 pm

    Wow, this looks incredible. All of my favourite things!

    Just wanted to let you know that I’m featuring this on my blog @ this week’s Savoring Saturdays link up (goes live Friday @ 7!). 🙂

    Reply
    • predominantlypaleo says

      November 21, 2014 at 2:09 am

      Thanks Chantelle!

      Reply
  15. Mandy says

    November 21, 2014 at 5:03 am

    I just made this, and have yet to try it, but I used just shy of 1/4 c tapioca starch + 1 tbsp coconut flour instead of the sweet potato flour since I couldn’t find it here. I also used a regular glass pie pan since I didn’t have a tin one. I found I had to make more bacon crust since it was a tad thin, but I assume that’s because of the size difference. All in all, I think it turned out great!

    Reply
    • predominantlypaleo says

      November 21, 2014 at 1:19 pm

      The crust doesn’t go all the way up the sides, it is a little short so you might have had the right amount. More bacon is never a bad thing though! 🙂 Glad it turned out for you!

      Reply
  16. Ali the Skinny GF Chef says

    November 21, 2014 at 5:52 pm

    Thanks so much for linking up your gorgeous recipe to Savoring Saturdays! I have featured it this week and can’t wait to try it. Hope to see you again! Happy Thanksgiving. Ali

    Reply
  17. Jamie says

    November 23, 2014 at 2:28 am

    Just made with hazelnut flour instead of sweet potato, the crust didn’t hold together very well but it was a hit at a dinner with non paleo eaters, presentation just wasn’t there because it was crumbly

    Reply
    • predominantlypaleo says

      November 23, 2014 at 2:33 am

      Sorry to hear, hopefully it was enjoyed despite the presentation 🙂

      Reply
  18. Mark says

    November 23, 2014 at 1:24 pm

    Wow I saw this the other day.. I think it was on Pinterest!

    It looks absolutely delicious – those photos are epic!

    Reply
  19. ashley says

    November 25, 2014 at 10:31 am

    I have a no egg guy in my house. Is there anything I could sub for that and it still work?!

    Reply
    • predominantlypaleo says

      November 25, 2014 at 4:09 pm

      You can TRY a flax egg but I can’t say 100% that it will work. Hoping so!

      Reply
  20. Sandi says

    November 25, 2014 at 8:34 pm

    Oh My Lord……. this looks way to delish to be ok for us to have. I am going to do a trial pie tonight. I CANNOT WAIT!

    Reply
  21. Eileen Collins says

    November 26, 2014 at 4:00 pm

    Hi, I couldn’t find sweet potato flour, only potato flour. Is this going to affect the taste/consistency or am I going to be ok…my husband was recently diagnosed with Celiac’s and I am venturing into completely new territory.

    Reply
    • predominantlypaleo says

      November 26, 2014 at 8:22 pm

      I have not made subs but others have and said it turned out okay! You could also try almond or coconut flour 🙂

      Reply
  22. Lori says

    November 27, 2014 at 4:24 am

    Have you ever substituted date molasses for maple syrup in your recipes? I have a jar and was wondering if that might work.

    Reply
    • predominantlypaleo says

      November 27, 2014 at 5:07 pm

      I haven’t used that before but I would think it should work!

      Reply
  23. Jamie says

    December 2, 2014 at 12:58 pm

    Gotta say i thought i would die for the crust but i couldnt get my hands on SPF ( im in aus and my local health food shop looked at me really oddly when i asked if they had it) .. and i didnt have the time to dehydrate sweet spuds to make my own so went with almond flour it just didnt taste right 🙁 .. but the filling OMG that was the bomb !! haha hoping to try it again with SPF during my kids school holidays 😀 Thanks again for na awesome recipe <3

    Reply
    • predominantlypaleo says

      December 2, 2014 at 3:40 pm

      That’s too bad Jamie! I had someone else sub in the almond flour and said it worked well for them. I hope next time around is a great success!

      Reply
  24. Jamie says

    January 22, 2015 at 1:54 am

    Made this again and didn’t have sweet potato flour so I used 1/4 cup hazelnut flour and 2 heaping spoonfuls of coconut flour and egg and 8 oz bacon for the crust. Soooo good and held up much better with the coconut flour than hazelnut flour alone. Any non paleo bacon fan will LOVE this!

    Reply
    • predominantlypaleo says

      January 22, 2015 at 2:09 am

      Yay! I need pie! Thanks for letting me know your changes!

      Reply
  25. Camille says

    July 25, 2015 at 1:48 am

    So I followed the recipe exactly and was disappointed. The crust didn’t cover the pan so I had to make extra, which was not a big deal. But the filling itself was barely sweet at all and the texture was a bit rubbery. I wasn’t planning on making the caramel drizzle but I did to try to save the pie. Althought it added some more sweetness that didn’t salvage it, and even my husband, who will eat most things, didn’t care for it.

    Reply
    • predominantlypaleo says

      July 25, 2015 at 1:54 am

      Sorry to hear that, yours is the first negative feedback I’ve received on this particular recipe. I hope you’ll find one you like better soon!

      Reply
  26. Laura D says

    November 27, 2015 at 1:57 pm

    I tried this last night for my GF daughter and a whole croud of “non-Paleos”
    1. I didn’t have access to SPflour and my daughter and I decided to sub cassava flour instead. (That may have been mistake #1)
    2. We only had a hotel room blender to mix the crust in. Not a fancy blender…just a plain old blender, and I am pretty sure it did an awful job. I know for sure the consistancy would have been better if I had my food processor with me.
    3. I haven’t ever made caramel sauce…but it will go dark quick….and that = burnt people! Lol so if I make this again…paitience is a virtue with the sauce…light colored and thick is the goal. ?
    The votes: No one was a fan. Crust consistency was odd, filling wasn’t sweet enough (although I thought the filling was quite delish…..but my sweet tooth has been tamed from 90/10 paleo eating)
    It was a tough, Texas old school pecan pie crowd so I am not sure the pie ever had a chance. I might give it one more shot with exact ingredients and proper tools. Every recipe deserves a second chance! Thanks for all that you do for us. Cooking in the kitchen is a blast, trying recipes is exciting and I appreciate all of yours that I have tried!! Happy Holidays!!

    Reply
    • predominantlypaleo says

      December 6, 2015 at 1:49 am

      Sorry to hear, hope you find some other recipes to enjoy.

      Reply
  27. Sue says

    November 24, 2018 at 9:00 pm

    Made this (one day ahead & chilled overnight) with Bob’s Red Mill Paleo Baking Flour instead of sweet potato flour and it was so easy and delicious. Thank you!

    Reply
    • predominantlypaleo says

      November 24, 2018 at 11:16 pm

      Wonderful!

      Reply

Trackbacks

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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